A Spicy Finger in Every Pie

18 August 2016

This week, Knidos Cookery Club is cooking with okra, another vegetable that arouses strong emotions in the love it or hate it camps.

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Okra – washed, dried and ready for action

Many are put off this green pod, also known as lady’s fingers, for its tendency to taste a bit slimy at times. This sliminess can be avoided by making sure that after washing, the pods are thoroughly dried before being cooked. Stir frying can also help retain okra’s natural crunchiness.

The origins of okra are unclear – South Asia, West Africa and Ethiopia all make claims to be the home of this vegetable. Okra was brought to Turkey by Arab merchants and is known by its Arabic name, bamya.  It’s often cooked with olive oil and tomatoes and served as a side dish in Turkey.

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Bhindi bhaji – dry okra curry

Our favourite recipe for okra is to prepare it Indian-style, stir fried with spices to make a dry bhindi bhaji, which works as a standalone dish or can be accompanied with a lentil dhal and rice combo.

Ingredients (serves 3-4)

500 g okra washed and dried

250 g tomatoes

One medium-sized onion

One clove of garlic

1 cm fresh ginger

One teaspoon mustard seeds

One teaspoon cumin

One teaspoon dried coriander

One teaspoon cinnamon

One teaspoon turmeric

One teaspoon chili flakes

50 ml olive oil

Method 

Heat the olive oil in a frying pan and tip in the mustard seeds. When the seeds begin to pop, add the diced onion and garlic and cook for five minutes or so until just starting to brown. Add the spices (ginger, cumin, coriander, cinnamon, turmeric and chili flakes) and stir well.

Throw the tomatoes into the spicy onion mix and cook for another five minutes or so until the tomatoes begin to break up. Now add the okra and stir fry for ten minutes, making sure the okra are well-coated with the curry sauce.

Serve immediately with a lentil dhal and basmati rice or chapatis, or both if you’re feeling famished.